Ingredients

Instructions

Cream the butter, sugar and salt in a mixer with a paddle attachment. Gradually add the flour then the egg yolk until it just comes together.

Wrap the dough in plastic wrap and refrigerate it for 1 hour. The dough will keep in the fridge like this for 5 days. I left mine in overnight.

When ready, remove the dough from the fridge and let it sit for 15 minutes. Sprinkle a work area with some flour and gradually start flattening the dough out. You may need to give it a few good whacks with the rolling pin if it's still very hard.

Roll it to a 12 inch circle and then transfer it to your tart pan. The easiest way to transfer the crust is to roll it over the rolling pin and then unroll it into your tart pan. Press the dough into the pan and pinch together any tears that may have occurred. Use any scraps to fill in thin spots or to fix any holes or tears.

Place the dough into the fridge or freezer to firm back up. This should prevent the crust from shrinking. You can also wrap the tart pan and freeze it for later use.

Preheat the oven to 350℉ and bake for 30 to 35 minutes.

Let cool completely before filling.

by Karyn Granrud

Gotta Sweet Tooth?Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!

Reader Interactions

So…shrinking crusts…sounds like crust is being stretched a bit much, especially if the weights aren’t working. Hope that helps…due to your comments thinking of making individual tarts…great site by the way…can’t stop haunting it!

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Hi, I'm Karyn!

Grab a large glass of milk and pick out your favorite dessert. I've got all of your sweets covered from breakfast delights, to mid-day cookies, and night time treats. Make an easy batch of muffins for the book club or a layered cake for a special birthday. You're sure to find something for your skill level.